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Empanaditas de dulce de cayote Recipe
(Empanaditas of Chayote squash paste)

• 16 ounces of flour
• 1 teaspoon of baking powder
• a pinch of table salt
• 14 ounces of butter or margarine
• sweet wine
• 2 yolks
• Chayote squash paste
• Confectioners sugar

In the counter, make a hollow circle with the sifted flour, baking powder and the salt. In the center, place the butter or the margarine and the yolks. Mix the ingredients by adding 2 tablespoons of sweet wine, and water if it is needed. Roll it in into a smooth ball. Wrap it up in a dishcloth and let it rest for 30 minutes. In a floured counter, roll it out until it is thin, but not too thin. With a pastry cutter, cut the dough in medium-size discs. In the middle of each disc, put some chayote squash paste washed down with a couple of sweet wine tablespoons. Wet the borders with water or egg wash. Fold it in two, seal the two sides together and mark with a ravioli cutter. Place them in a baking tray and bake until brown. Serve cold. Confectioners sugar can be sprinkled on top of them.